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Moong Sprouts Korma

Moong Sprouts Korma
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Moong sprouts korma, a sprout subzi in wholesome tomato based gravy. Taste great with rotis and kadhi.
  • 2 cups moong (whole green gram) sprouts
  • 3 tbsp oil
  • ½ cup grated onions
  • ¼ tsp turmeric powder (haldi)
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder
  • 1 tsp chilli powder
  • ⅓ cup blanched and finely chopped tomatoes , refer handy tip
  • 2 tbsp tomato puree
  • salt to taste
  • 2 tbsp fresh cream
  • ½ cup milk
  • ½ tsp sugar
  • To Be Ground Into A Paste (using A Little Water)
  • 1 tbsp broken cashewnuts (kaju)
  • 1 tbsp poppy seeds (khus-khus)
  • 3 clove of garlic (lehsun)
  • 12 ginger (adrak)
  • 2 cardamoms
  • For Serving
  • parathas
  1. Heat the oil in a kadhai, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.
  2. Add the prepared paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  3. Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 1 tbsp water, mix well and sauté on a slow flame for 30 seconds.
  4. Add the tomatoes, tomato purée, moong sprout, salt and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes.
  5. Add the cream, milk, sugar, mix well and cook on a medium flame for 1 minute.
  6. Garnish with coriander and serve hot with parathas.
Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain, peel, deseed and finely chop them.
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